Vinegar flavor corn bean curd and preparation method thereof

A corn and vinegar fragrant technology, applied in the field of food processing, can solve the problems of few tofu raw materials and single nutritional value, and achieve the effects of increasing appetite, softening blood vessels, and promoting brain development.

Inactive Publication Date: 2014-10-22
许炜
View PDF4 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Tofu is mainly processed from soybeans. Soybeans contain more protein and fat, so the nutritional value of tofu is also high. In real life, to

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] A kind of vinegar-flavored corn tofu is made from the following raw materials in parts by weight (kg):

[0019] Soybeans 100, Inula 1, Acanthopanax leaves 1, maple syrup 2, chicory 0.8, yellow mustard seeds 1, water chestnut leaves 1, navel orange 4, bayberry 4, green bean sprouts 3, edamame 3, rice vinegar 3, corn 9, beef bone marrow 2. Isinglass powder 2, coconut meat 4, honey 3, brine 1, nutritional additive 4;

[0020] The nutritional additive is made of the following raw materials in parts by weight (kg): pineapple leaf 1, rag cotyledon 2, astragalus leaf 2, dandelion 4, tomato sauce 3, beef bone 8, sea cucumber 1, duck meat 10, king oyster mushroom 10

[0021] The preparation method is as follows: (1) Add pineapple leaves, rag cotyledons, astragalus leaves, and dandelion with 4 times the water and boil for 1 hour and minutes, filter to remove residue, and obtain nutrient solution; mash duck meat, sea cucumber and apricot abalone Sun-dried and sliced ​​mushroo...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a vinegar flavor corn bean curd, which is prepared from the following raw materials by weight part: 100-110 of soybean, 1-1.2 of inula flower, 1-1.1 of acanthopanax senticosus leaf, 2-3 of maple syrup, 0.8-1 of chicory, 1-1.1 of brassica juncea seed, 1-1.2 of horseshoe leaf, 4-5 of navel orange, 4-5 of myrica rubra, 3-4 of green bean sprout, 3-4 of green soy bean, 3-4 of rice vinegar, 9-10 of corn, 2-3 of bovine bone marrow, 2-3 of fish glue powder, 4-5 of coconut meat, 3-4 of honey, 1-2 of brine, and 4-5 of a nutritional additive. The bean curd provided by the invention can promote digestion and increase appetite. The added corn is rich in glutamic acid, which can promote brain development and prevent middle-aged weight gain. Abundant vitamin E also can help resist senility and soften blood vessels. In addition, during processing, the vinegar flavor corn bean curd provided by the invention is added with a variety of Chinese herbal medicines, thus having the efficacy of dredging channels, improving eyesight, nourishing the middle jiao and boosting essence, strengthening muscles and bones, promoting diuresis and removing blood stasis.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to tofu, in particular to a vinegar-flavored corn tofu and a preparation method thereof. Background technique [0002] Tofu is the main raw material of vegetarian dishes in my country. It has always been welcomed by people and is known as "vegetable meat" by people. Tofu is mainly processed from soybeans. Soybeans contain more protein and fat, so the nutritional value of tofu is also high. In real life, tofu has few raw materials and relatively simple nutritional value, which cannot satisfy people's demand for nutritionally diverse foods. needs. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art, and provides vinegar-flavored corn tofu and a preparation method thereof. [0004] The technical scheme adopted in the present invention is: [0005] A vinegar-flavored corn tofu is made from the following raw materials in parts b...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23C20/02A23L11/45A23L11/70
Inventor 许炜
Owner 许炜
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap